Bring broth to a boil, reduce heat, and simmer, covered, for 20 minutes.

Strain out the star anise, cinnamon stick, ginger and clove (you can contain them in a teaball and lift out out of the broth).

Add the veggies and cook another 10 minutes. Keep hot until ready to serve.

For the noodles: While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

While broth is simmering, slide and pan fry the Korean ribs.

To serve: Divide noodles between bowls. Arrange Korean Ribs over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side.